Carbone's Spicy Rigatoni Vodka

Since getting a table at Carbone is near impossible we are bringing you one of their most famous recipe so you can try it at home. While there are many dishes that are must haves, like the meatballs and the veal, this is not only the easiest to cook at home but also the most popular item on the menu. If you go to Carbone and you don’t have a Spicy Rigatoni Vodka on the table it means you have failed. 

Carbone is one of the most exclusive and popular restaurants in NYC. Carbone opened in 2013 in the heart of Greenwich Village It’s an Italian-American restaurant that pays homage to the red sauce cuisine. While the food is an exploration of comfort Italian food the decor and overall experience is of high class elegance. The restaurant’s tile decor was inspired by The Godfather and the waiters at Carbon wear suits designed by Zac Posen. It is pricey but the experience is well worth the money. Also important to note, it is very likely that you will see a famous person if you are eating at Carbone. Fun fact, Carbone has received one Michelin star each year since 2014.

Let’s get cooking! 

Prep Time: 5 min Cook Time: 20 min Total Time: 25 min Yield: 3 servings

1.5 tablespoon Salt

2 tablespoons sugar

¼ Cup olive oil

1 Garlic clove, grated

Grated Parmesan Reggiano

½ Cup Tomato paste

1- 1/2 Cups Heavy Cream

1 Pound Rigatoni Pasta

3 tablespoons Calabrian Chili Paste

3 tablespoons of vodka

3 tablespoon unsalted butter

1 lb rigatoni

Step 1: Boil the water for the pasta in a large pot. 

Step 2: On the side heat the olive oil in a large pan. After a few seconds add the grated garlic. 

Step 3: After a couple of minutes add the tomato paste and mix until the tomato paste is cooked and simmering. 

Step 4: Add the heavy cream, chili flakes, salt, sugar, vodka and butter in a large skillet. Heat to boil and then lower to low-medium heat. Stir the sauce until thickened, this usually takes up to 15 minutes. 

Step 5: Once water comes to a boil add salt and the pasta. Once pasta is Al dente, keep 1 cup of pasta water and drain the rest.

Step 6: Taste your sauce, add more chili if you would like it to be more spicy and add more cream if you like it more creamy. 

Step 7: Once you like the sauce, add the cooked pasta along with 2 tbsp of pasta water.  Stir and add more pasta water depending on the desired sauce consistency.

Serve warm, Enjoy! 

The amount of chili you add is up to your spice preferences. We suggested adding a little and then adding more over it. 

It is very important to save some of the pasta water to add to the sauce. It will elevate the flavor of the sauce. 

The secret to the success of this sauce is the Calabrian chili paste. If you can’t find it you can try to use a blend of roasted red peppers and chili flakes or you can try to find a different version of it. Keep in mind that the different version may have different salt levels and that you will need to adjust your salt accordingly. 

If you like your sauce more creamy you can always add cream later on, therefore, we suggest starting with 1 cup.